• Design and update innovative menus using seasonal and local ingredients.
• Ensure menus reflect the hotel's brand and appeal to diverse guests.
• Oversee daily kitchen operations, maintaining high standards.
• Ensure cleanliness, organization, and compliance with health regulations.
• Recruit, train, and manage culinary team members.
• Promote teamwork and conduct regular performance reviews.
• Manage budget, control food and labor costs.
• Implement inventory management to minimize waste.
• Maintain high standards of taste, quality, and presentation.
• Address guest complaints related to food quality promptly.
• Collaborate with events team for successful functions.
• Create customized menus for special events and ensure timely service.
• Stay updated on industry trends and experiment with new recipes.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Schedule:
• Morning shift

Work Location: In person